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Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Hazelnut Frangipane Tart with Peaches and Creme Fraiche (Grain Free)

Combine an easy crust, flavorful filling and bright fruit on top to make this Hazelnut Frangipane Tart with Peaches and Creme Fraiche. So amazing!

Sometimes, I want to get creative and whip up a beautiful, fancy dessert. Wonderful ripe stone fruits and berries abound this time of year and I love letting my imagination run wild creating beautiful tarts. Combine an easy crust, flavorful filling and bright fruit on top to make anyone’s eyes dance.

Combine an easy crust, flavorful filling and bright fruit on top to make this Hazelnut Frangipane Tart with Peaches and Creme Fraiche. So amazing!

Creme fraiche is a favorite ingredient in my kitchen. It can be pricey at the store, so I make my own. I take 1 cup of heavy cream and combine it with 3 tablespoons buttermilk. Stir the mixture and leave it out on the counter for twenty-four hours. Stir it again, and store it in the refrigerator (it will keep for about 10 days). It’s a nice substitution for sour cream, and is absolutely lovely with berries and stone fruits.

Combine an easy crust, flavorful filling and bright fruit on top to make this Hazelnut Frangipane Tart with Peaches and Creme Fraiche. So amazing!
This dessert requires a few steps, but isn’t too complicated. The crust and hazelnut frangipane can be made earlier in the day and the creme fraiche mixture whipped just before serving.

Makes one 9-inch tart (or five 4-inch tartlets)

Hazelnut Frangipane Tart with Peaches and Creme Fraiche (Grain Free)

I used soaked and dehydrated hazelnuts in this tart. Hazlenuts contain phytates that can be reduced by soaking in salt water. You can substitute the hazelnuts with almonds. As with all desserts, enjoy in moderation.

Adapted from Martha Stewart Living.

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Ingredients

    For the crust:
  • 2 cups almond flour
  • 1 teaspoon coconut flour
  • 1/4 cup honey (I used clover)
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen )
  • 3/4 teaspoon Celtic sea salt
  • 1 stick unsalted butter, cold, cut into tablespoons
    • For the hazelnut filling:
  • 1/3 cup plus 2 tablespoons dehydrated (or toasted) hazelnuts, skins removed, divided
  • 1 teaspoon coconut flour
  • 1/4 teaspoon Celtic sea salt
  • 4 tablespoons unsalted butter, room temperature
  • 3 tablespoons honey (I used clover)
  • 1 large egg
    • For the Whipped Creme Fraiche:
  • 1/2 cup heavy cream (you can substitute with whipped coconut milk )
  • 2 tablespoons honey (I used clover)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup creme fraiche (see recipe above in the post)
    • For the peaches:
  • 3 peaches, skins removed, cut in half, pits removed ( click here for a step-by-step video)
  • 3 tablespoons apricot jam or orange marmalade
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Place almond meal, coconut flour, honey, gelatin, and sea salt in the bowl of a food processor. Pulse 4-5 times to combine. Add butter and pulse until dough comes together, about 15 one-second pulses. Press dough on bottom and up sides of a 9-inch buttered tart pan with removable bottom. Bake for 12 minutes. Cool.
  2. Wipe out food processor with a cloth or paper towel. Place 1/3 cup hazelnuts, coconut flour and salt in the bowl of the food processor and process until finely ground. Place butter and honey in the bowl of a standing mixer. Using the beater attachment, mix the butter and honey on medium speed until pale and creamy, about 1 minute. Beat in egg. Add hazelnut mixture and beat on low until incorporated. Spoon mixture into cooled tart crust. Bake for 15 minutes, until set. Let cool.
  3. Just before serving, beat the cream, honey and vanilla until soft peaks form. Fold in creme fraiche. Pour creme fraiche mixture over cooled tart. Top with peaches. Place jam and lemon juice in a small sauce pan and heat over low. Using a pastry brush, lightly brush the peaches with the jam mixture (this will keep the peaches from turning brown, and give them a glossy look). Finely chop remaining 2 tablespoons hazelnuts and sprinkle over tart. Serve cold.
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https://deliciouslyorganic.net/peach-hazelnut-frangipane-tart-recipe-grain-free/

 

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40 Comments

  6. shoprubyjean

    August 6, 2012 at 12:39 pm

    Hi I a BRAND NEW to your blog and have been Loving it... We have been going through all your lovely and delightful recipes and have already enjoyed the homemade coffee creamers, cracker jacks, pumpkin muffins, chia pudding ( which we are having again today :) and will be making the Poppy Seed crackers when it cools down here. Our oldest son has been on a gluten free diet for some time now and we always enjoy trying and finding new recipes. Looking forward to following along. Blessings Angelina
    Reply to this comment

  12. Karen

    August 7, 2012 at 7:30 am

    Wow, I thought you had put a dollop of sorbet on your tart, then I realized it was the peach. These look amazing, you've done it again, girl! I can't wait to give this recipe a try. :)
    Reply to this comment

    • Deliciously Organic

      August 8, 2012 at 10:32 am

      Thanks Stacey. According to Mark Sisson (Marks Daily Apple) he says that fermented and/or cultured dairy products are considered Paleo/Primal. Creme fraiche (made from heavy cream and buttermilk) is a fermented dairy product so it's considered Paleo/primal. For example, Robb Wolf uses creme fraiche in one of his recipes here: http://robbwolf.com/2011/12/15/primal-holiday-desserts/
      Reply to this comment

  20. Emily Wallace

    January 29, 2013 at 8:28 am

    Hi! I have a question for you about the creme fraiche. I tried to make it last night. I had made the buttermilk with your instructions. . Then, I added that to the heavy cream. Your cookbook says 2 TBSP though. Maybe the 3 would have worked better? But, I was trying to make a lot, so I used 4 cups of heavy cream with 8 TBSP buttermilk. It still hasn't thickened at all. Should I leave it longer, or do you think it's because I tried to quadruple it?
    Reply to this comment

    • Deliciously Organic

      January 29, 2013 at 11:07 am

      It usually takes 24 hours for it to get thick. Also, make sure and stir it. For some reason, the stirring makes a difference! Since it's a large batch, if it's not super thick this evening, I'd leave it out overnight again. Also, is it ultra-pasteurized cream? If so, it might not get thick because of the processing.
      Reply to this comment

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